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Help! using yogurt in a quick bread recipe over milk- results?!

Help! using yogurt in a quick bread recipe over milk- results?!

I am contemplating trying a runny organic vanilla bean yogurt (Wallaby-- to die for, by the way) in a quick bread recipe that I am trying to create from scratch. Does anyone know what the outcome of this would be.... I want THE MOST moist quick bread in the world when I am finished with this... Dense and super duper moist... To me.... it seems that this could possibly be an amazing solution- using milk seems to make it just ok-but not what im going for...any suggestions?

I had a recipe for a lime pound cake that I wanted to adapt since the first go round was dry. I added 2/3 cup of plain yogurt and was very pleased with the result. I overbeat the batter a bit, but the cake was still very moist. I'll do that again when I make it next, but I'll use a wooden spoon to mix the batter rather than an electric mixer.

I use Kefir milk, a product which has many similarities to yogurt but is healthier, in any breads (quick, sourdough, yeasted) that ask for milk and it is incredible. Also makes a great poolish for Ciabatta too.

Incidentally, the most moistness I have ever achieved was by using sauerkraut in the recipe, it works well in cakes but have not tried it in quick breads.

I have gone to the Kefir Grains website several times requesting a starter from people that have offered it. In all the times I have tried (at least 9 times) no one has ever contacted me back about getting some culture. I am interested as I have heard it is great with sourdoughs due to its acidity. Can you direct me where to get some kefir grains to get started? Any help appreciated. Thanks

I am the sales director of a major lactic bacteria maufacturer. We are making kefir stater as well. If you have any interest, I can provide you all kind of yogur starter or kefir starer. Note that I am exporting 4,000kg /month of kefir starter in Japan.

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